Brown Swiss may be light brown, dark
brown, or brownish-gray. The nose, horn tips, and tail
switch are black. The horns slant forward and upard.

This breed is larger than most dairy
cattle. Milk production ranks second only to that of Holsteins. The milk is pure white and rich in nonfat
solids, minerals, and lactose. These qualities make the
milk of Brown Swiss cattle excellent for cheese.

One of the oldest breeds of dairy
cattle, it was first raised in the canton of Schwyz in
Switzerland. It was brought to New England in 1869, and
is now raised throughout the United States and Canada.